I was cooking Japanese for a dinner party recently and wanted a fresh tasting dessert (I forgot to take photo’s of the Japanese food so no blog entry). I have a lovely recipe book James Martin Desserts that was a present from my cousin Shanaz for helping at her wedding. It has many tempting recipes but most were not what I was looking for this time. His apple sorbet recipe fitted the bill, I thought it was lovely; it tasted fresh and was easy to make. It is very different to commercial sorbets which means it may not be to everyones taste. Quantities below serve 6.
- 4 large granny smith apples
- juice of 1 large lemon
- 200g caster sugar
- 4 tbsp liquid glucose
- Quarter and core the apples but do not peel. Toss them in a bowl with the lemon juice. Place in a single layer in a shallow plastic container and freeze for at least an hour.
- Dissolve the sugar in 400ml water in a heavy-based saucepan over a low heat. Bring to the boil and cook over a medium heat for 5 minutes. Cool, then mix in glucose.
- Whizz the ice-cold apples in a food processor, gradually adding about a third of the syrup to make a fine puree. Scrape down the sides of the bowl once or twice as you do this. Mix in the rest of the syrup.
- Transfer the mixture to an ice0cream machine. Churn until almost solid, then transfer to a rigid plastic container, seal and freeze until required. Serve in scoops.